Coconut

Coconut is notable for nickel and histamine. Clear on tyramine, salicylate, sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose, oxalates and gluten.

Yes — coconut is high in nickel. Coconut is high in nickel, which surprises people who file it with the tropical fruit rather than with the nuts and seeds. The palm draws the metal up through sandy coastal soil. Coconut is one of the few plant foods measured for this axis in its own right: the level follows a survey of essential and non-essential metals across COCONUT PRODUCTS, which is why the water, the flesh and the milk do not all read the same here.

Coconut contains only low levels of histamine. Fresh coconut is low in histamine, and it does not stay that way once opened: the flesh is roughly a third fat and still moist, which is a substrate that spoils rather than keeps, and cracking the shell removes the only barrier it had. Desiccated coconut is the other question - it is shelf-stable for months, and months is what builds amines. The coconut is one of the twelve Yilmaz measured for serotonin, and the part that applies to it is the processing: roasting took the maximum of the whole set from 155 micrograms per gram down to 15.3. What is done to a nut moves this kind of amine more than which nut it is. Amounts vary by brand and recipe, so always check the label of the exact product.